sweetheart pastry
Introduction:
Production steps:
Step 1: knead 100g flour and 50g vegetable oil into oil skin
Step 2: knead 100g flour, 25g vegetable oil, 55g warm water, 5g sugar, 1g salt into water oil skin, and mix with oil skin for 10 minutes
Step 3: divide ginger oil skin into 10g pieces and water oil skin into 15g pieces
Step 4: roll out the water and oil rind and add an oil rind
Step 5: wrap and seal
Step 6: roll it into a tongue shape
Step 7: roll up for 20 minutes
Step 8: roll it into a tongue shape, roll it up and let it stand for 20 minutes
Step 9: roll into dumpling skin
Step 10: pack in the filling and close up
Step 2: rub on the top of the circle
Step 12: brush the egg, preheat the oven 180 degrees, and bake for 30 minutes
Materials required:
Flour (water oil skin): 100g
Flour (oil skin): 100g
Vegetable oil (skin): 50g
Vegetable oil (water oil skin): 25g
Warm water (water oil skin): 55g
Stuffing: right amount
Sugar (water oil skin): 5g
Salt (water oil skin): 1g
Note: take electric cake pan to do the same, do not brush the egg liquid, to both sides of the golden can! ~
Production difficulty: simple
Process: firing
Production time: one hour
Taste: sweet
Chinese PinYin : Lao Po Bing
sweetheart pastry
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